Justin's sweet tooth has struck again! We gobbled up the sandwich cookies and he was yet again asking if we had anything sweet in the house. Being limited to only 1/2 cup of butter and two eggs, I decided to finally give this recipe a try. (I halved the recipe.) The verdict? Justin's favorite cookie is chocolate-chip, so he said this was a great alternative for something different. (Although he made sure to throw in that he still liked his old favorite better.) So, if you are looking for something different than the same old (yet wonderfully yummy) choc-chip cookies, give this one a try. (The original recipe called for 2 tsp. vanilla extract, but I just realized I forgot to add it. Oh well, they were yummy without - I will make sure to add it in next time.)

Preheat oven to 375 degrees. Combine butter, sugars and eggs in large bowl. Beat on high until fluffy, about five minutes. Add salt and baking soda, and mix until incorporated. Gradually add flour to creamed mixture on low speed. Add oats, just until incorporated. Stir in chocolate chips by hand.

Drop 1-2 inch rounded spoon fulls (I used a 1-inch dough baller) onto lightly greased cookie sheet. Press dough down to flatted. (This is important - this dough does not expand as you can see in the picture of my first batch:

Browned on the bottom and raw in the middle. I ended up pressing them down and cooking them an extra five minutes. Luckily, they still tasted okay, but the second batch definitely looked (and tasted) much better.)